Geee Posted November 30, 2011 Share Posted November 30, 2011 Bailey's Creme Brulee with Seasonal Berries 12-4oz servings 1 qt heavy cream 6 oz Bailey's Irish cream 1 tbsp vanilla ¾ cup light brown sugar 12 egg yolks topping: ¼ cup brown sugar ¼ cup granulated sugar 36 ripe raspberries Combine the heavy cream, Bailey's Irish cream, vanilla, and half of the brown sugar in a heavy bottomed saucepan. Bring just to a simmer. AT THE LAST MINUTE combine the egg yolks and rest of the sugar. Temper them into the warm cream by adding a little of the cream to the egg mixture. When combined, add a bit more and so on. When warm, add the entire egg mixture to the cream and cook just until it begins to thicken. Do not exceed 175 degrees. Fill dishes 3/4 full and bake at 325 in a water bath until they turn gelatinous. Remove from water bath and refrigerate for at least 4 hours or overnight. To serve, sift white and brown sugars over the custard and burn with a torch or under o broiler until caramel brown. Butternut Balls 42 servings 2 ½ cups all purpose baking flour ¼ tsp salt ¾ cup confectioners sugar 1 cup butter, softened 2 tsp vanilla 1 cup chopped pecans confectioners sugar In large mixer bowl combine all ingredients except pecans. Blend well with mixer. Stir in pecans; mix thoroughly. Shape rounded teaspoons of dough into balls the size of walnuts. Place on ungreased cookie sheets. Bake at 400 for 10 to 12 minutes. Do not brown. While warm roll in additional confectioners sugar. Chocolate Filled Snowballs 40 servings 1 cup soft butter ½ cup powdered sugar 1 tsp vanilla 2 cups flour 1 cup finely chopped walnuts 1 5 3/4 oz pkgs chocolate kisses Beat butter, sugar and vanilla until light and fluffy. Add flour and nuts. Blend well. Chill dough. Shape dough around kisses using about 1 tablespoon of dough to cover each kiss. Make sure to cover kiss completely. Bake at 375 for 12 minutes or until set, but not brown. Cool slightly; roll in powdered sugar. Store in tightly covered container. Cranberry & Peach Pie 8 servings 15 oz pkg Pillsbury All Ready Pie Crusts 1 tsp. flour filling: 3 cups frozen sliced peaches, thawed, drained and cut into chunks 1 ¼ cups fresh or frozen cranberries, coarsely chopped 1 cup sugar ¼ cup cornstarch 3 tbsp. cranberry juice, orange juice or water 2 tbsp. margarine glaze: 5 tbsp. powdered sugar 1 to 2 tsp. cranberry juice, orange juice or water Prepare pie crust according to package directions for two crust pie using 9" pie pan. Heat oven to 425. In large bowl, combine peaches, cranberries, sugar, cornstarch and juice; mix lightly. Spoon into pie crust lined pan. Dot with margarine. Top with second crust and flute; cut slits in several places. Bake at 425 for 40 to 50 minutes or until golden brown. In small bowl, blend glaze ingredients. Drizzle over warm pie. Garnish as desired. Cranberry Burgundy Chicken -- 1 2 1/2 # chicken 1 8 oz cranberry sauce ½ cup burgundy wine 1 ½ tsp salt 1 tbsp. cornstarch Cut skin and fat from chicken. In 10" skillet over medium high , heat to boiling cranberry sauce, wine and salt, stirring occasionally. Add chicken and heat to boiling. Reduce heat to low, cover and simmer 30 minutes or until fork tender. In cup, blend cornstarch and 1/4 cup water until smooth. Gradually stir into pan liquid, stirring constantly until mixture is thickened. Spoon sauce over chicken or serve separately. Cranberry Orange Relish -- 1 #(4 cups) fresh cranberries 2 oranges 2 cups sugar Wash the cranberries and chop them up in your food processor or hand grinder. Peel the oranges, remove the seeds, and put the rind and the orange pulp through the chopper or food processor, too. Mix together with sugar and let stand a few hours before serving. Cool Lime Freeze -- 1 12 oz cool whip 1 12 oz can frozen concentrated limeade 1 large can Eagle Brand Unsweetened condensed milk. few drops green food coloring Mix and freeze in chocolate cookie crumb crust. Garnish with lime slices. Sugar Free Fruit Dessert 8 servings 1 ½ cups 2% milk 1 pkg sugar free vanilla instant pudding ½ 3 oz can frozen orange juice ½ cup sour cream 1 2# can sliced peaches 1 2# can pineapple tidbits 1 can mandarin oranges 3 bananas, sliced Beat milk and pudding together. Add orange juice and sour cream. Drain all fruit and add to bowl. Mix well. Refrigerate for several hours prior to serving. Cutout Cookies -- 1 cup margarine 1 ½ cups powdered sugar 1 egg 1 tsp vanilla ½ tsp almond extract 2 ½ cups flour 1 tsp baking soda 1 tsp cream of tartar Mix first 5 ingredients, then add the rest. Chill 2 to 3 hours. Roll out thin on a little flour; cut out. Bake at 375 for 5 minutes before they turn brown. Game Hens Stuffed with Sweet Potatoes 6 servings 3 game hens, defrosted 4 sweet potatoes, cooked, peeled and mashed ½ cup shelled pecans 2 eggs, beaten ¼ tsp grated ginger pinch freshly grated nutmeg to taste salt Defrost the birds and pat dry with paper towels. Mix all other ingredients together to from a stuffing. Fill each bird and place on an oiled roasting rack. Bake at 375 for about an hour. Split the birds down the middle and serve a half to each guest. Gingersnap Bars -- ¾ cup shortening 2 cups flour 1 cup sugar 2 tsps baking soda 1 tsp cinnamon ¼ cup molasses ½ tsp cloves ½ tsp ginger ½ tsp salt 1 egg 2 tbsp sugar Melt shortening; cool 5 minutes. Add remaining ingredients, except 2 tbsp sugar to shortening. MIX WELL. Press into bottom of greased 10 x 13 jelly roll pan. Sprinkle with sugar. Bake at 375 for 10 to 12 minutes. Do not overbake. Let stand 5 minutes. Cut into bars and ccool completely. Notes 1 1/2 tsp pumpkin pie spice can be used instead of cloves, ginger and cinnamon. Glazed Roast Pork with Fruit and Nut Stuffing 6 servings 1 6# center pork rib roast ¼ tsp or to taste salt ¼ tsp coarsely ground pepper Stuffing:(4 cups) 2 tbsp unsalted butter 1 oz(1/4 cup) slivered almonds 1 small(1/2 cup) yellow onion, finely chopped 1 small(1/2 cup) green or red peppers, cored, seeded, and chopped 4 oz packaged seasoned stuffing mix 1 medium-size orange , peeled, seeded, and chopped 2 oz(1/3 cup) pitted dates, chopped ½ cup chicken stock or canned broth 1 large egg, lightly beaten glaze: (⅔ cup) ½ cup orange juice 1 tbsp honey 2 tbsp prepared mustard Preheat oven to 325F. Sprinkle the rib roast with the salt and pepper. Place the roast, rib-bones down, in a roasting pan. Roast uncovered, for 1 hour. Meanwhile, make the Fruit and Nut Stuffing. In a small skillet over moderate heat, melt 1 tbsp of the butter. Add the almonds and saute for 2 minutes, or until lightly golden. Remove the skillet from the heat. In a large saucepan over moderate heat, melt the remaining 1 tbsp of butter. Add the onion and bell pepper and saute for 5 minutes, or until onion is translucent. Remove the pan from the heat and stir in the almonds, stuffing mix, orange, dates, stock, and egg until well blended. Remove roasting pan from the oven and let cool for 10 minutes. Spoon 2 to 3 cups of stuffing underneath roast. Place remaining stuffing in a baking dish, cover with aluminum foil, and set aside. To make Orange-Honey Glaze. In a small bowl, mix together orange juice, honey, and mustard until well blended. Return the roasting pan to oven and, for medium meat, roast, uncovered, for 1 1/2 hours, or until a meat thermometer registers 170F. Brush the roast with glaze every 30 minutes. Thirty minutes before the end of roasting time, place remaining stuffing in the oven. Remove the roasting pan and the baking dish from the oven. Cover roast loosely with foil and let stand for 15 minutes. Remove the foil, transfer the roast, rib-bones up, to a serving platter, and spoon the stuffing around it. Slice the roast into rib chops. Serve immediately. Gooseberry Pie -- pastry for 9" 2 - crust pie 1 ¾ cups sugar ½ cup all purpose flour 4 cups fresh gooseberries 2 tbsp butter/margarine Heat oven to 425. Prepare pastry. Stir flour and sugar and berries; put in pan. Cover with top crust. Bake 35 to 45 minutes until juice bubbles through crust; cool. Gumdrop Salad -- 20 oz can pineapple chunks, cut & drained(save juice) 16 oz can grapes , (or 2 cups fresh,cut) 11 oz can mandarin oranges, drained 1 cup mini marshmallows 2 cups small gumdrops(no black) ½ cup chopped nuts ½ cup sugar ¼ cup sifted flour ¼ cup real lemon juice ¼ cup pineapple juice ¼ tsp. salt 1 ¼ cup cool whip Drain pineapple and save 1/4 cup juice. Mix marshmallows, candy, nuts and fruit together. Set aside. Mix sugar, flour & salt with juices in pan and cook until thick. Cool. Fold in cool whip. Mix with fruit mixture. Holiday Coffee Cake -- 2 cups pancake batter mix ½ cup light brown sugar ⅔ cup milk ½ cup raisins ¼ cup chocolate chips 1 4 oz cube margarine 2 tsp. cinnamon 1 egg Cut in pancake mix and margarine (use fork to sift through), in a mixer add all ingredients, mix one minute high speed. Pour into greased 9 inch round pan. Bake 20 minutes, 400. Serve warm. Makes 13 servings. Refrigerate leftover coffee cake, cover with aluminum foil. Merry Mints 7 1/2 dozen 1 cup butter, softened 1 cup powdered sugar 1 egg 1 tsp vanilla 2 ¼ cups all purpose baking flour 1 tsp baking soda ½ tsp cream of tartar ½ tsp salt ¼ cup finely chopped pecans or jimmies 7 ½ dozen thin junior size candy mint patty pieces Cream butter. Add sugar gradually. Beat in egg and vanilla. Sift flour, baking soda, cream of tartar and salt; blend into creamed mixture. Chill until firm, at least 3 to 4 hours. Preheat oven to 350. Roll chilled dough 1/4" thick on a floured surface. Cut with 1 1/4 " diameter round cutter. Place on greased cookie sheets. Sprinkle HALF of the cookies with nuts or jimmies. Bake all cookies at 350 about 8 minutes. Remove from the oven and immediately top each plain cookie with 1 mint patty. Cover mint patties with nut-topped cookies, sandwich style. Cool. (Watch to be sure tops don't slide off of mint patty.) Mincemeat Candy -- 3 cups granulated sugar 1 cup light corn syrup 6 tbsp. evaporated milk ½ tsp. cream of tartar ½ cup softened butter 1 cup crumbled dry mincemeat mix 1 cup chopped walnuts ½ cup halved candied cherries Combine sugar, corn syrup, milk and cream of tartar in heavy gauge saucepan. Bring to boil over medium flame, stir to dissolve sugar. Cook, stirring occasionally, to 236 or until soft ball is formed when small amount of syrup is dropped into very cold water. Turn off flame; add butter. Beat until mixture begins to thicken and loses gloss. Stir in mincemeat, walnuts and cherries. Pour into buttered 8x8x2 inch pan. Chill until firm; cut into squares. Yield: 3 dozen. Mosiac Fruit Cake -- 2 ½ cups(1# 4 oz) mixed candied dried fruit ½ cup(2 1/2 oz) light seedless raisins ¼ cup brandy 1 cup butter, softened 1 cup granulated sugar 3 eggs 1 ½ cups sifted all purpose flour 1 tsp. double action baking powder 1 tsp. salt 2 tsp. lemon juice 1 cup(4 oz) pecans , coarsely chopped candied fruit pecan halves icing: 1 cup sifted confectioners sugar 2 tbsp. lemon juice Soak fruits in brandy overnight; drain. Cream butter; add sugar; cream again. Beat in eggs one at a time. Sift together flour, baking powder and salt; reserve 1/4 cup. Add flour mixture to creamed mixture; beat well. Stir in lemon juice. Coat fruits and pecans with reserved flour mixture; stir into batter. Pour into prepared 8 x 1 1/2 inch pan. Bake at 300 for 1 hour and 45 minutes. Cool 10 minutes; remove from pan; cool on rack. Brush top of cooled cake with icing. Decorate with candied fruit and pecans. Icing: Combine ingredients; mix well. Yield: 1 fruit cake. Pumpkin Pie Dessert -- 12 oz can evaporated milk 16 oz can pumpkin 4 eggs 1 ½ cup sugar 1 tsp pumpkin pie spice 1 stick margarine yellow cake mix ½ cup pecans , chopped Mix evaporated milk, pumpkin, eggs, sugar and spice. Pour into ungreased 9 x 13 pan. Sprinkle dry yellow cake mix on top. Drizzle melted margarine over cake mix. Sprinkle chopped pecans on top. Bake 1 hour at 350. Sugar Free Red Velvet Cupcakes 4 servings 2 eggs 5 packets Natural Stevia sweetener powder 2 tsps vanilla extract 1 tsp red food coloring 2 tbsp buttermilk 1 tbsp agave nectar ¼ cup whole-wheat pastry flour 2 tbsp flaxseed meal 2 tsps unsweetened cocoa powder ⅛ tsp salt 2 tbsp prepared vanilla sugar-free, fat-free pudding 2 tbsp fat-free cream cheese, softened Heat the oven to 350. Line 4 large (2 1/2 ") muffin cups with paper liners. Lightly coat the liners with cooking spray. Separate the egg yolks and white, discarding one of the yolks. Place the remaining egg yolk in a medium bowl. Place the 2 egg whites in another medium bowl. To the whites, add 2 packets of the Stevia, teaspoon of the vanilla, and 1/2 teaspoon of the food coloring. Mix and set aside. Add the remaining 3 packets Stevia, 1 teaspoon vanilla, and 1/2 teaspoon food coloring to the egg yolk. Whisk the yolk mixture for 3 minutes. Add buttermilk and agave. Whisk until combined. In a small bowl whisk together flour, flaxseed meal, cocoa powder and salt. add to yolk-buttermilk mixture and beat on low just until combined. Using an electric mixture, beat the egg white mixture on medium to high until stiff peaks form. Working in 3 batches , fold the egg whites into the buttermilk mixture, being careful not to deflate the whites. Spoon the mixture evenly into the muffin cups. Bake for 12 to 15 minutes, or until the tops spring back when lightly touched. Transfer the cupcakes to a wire rack and cool. Meanwhile, to prepare the frosting in a small bowl combine the pudding and cream cheese. Mix until smooth. Spread or pipe evenly over each cupcake. Sweet & Sour Red Cabbage 6 servings 1 large head red cabbage, shredded 2 tart apples, grated 1 cup sugar 2 tbsp. butter or margarine 1 cup vinegar 1 tbsp. salt In a deep pot bring vinegar to a boil, adding butter and salt. Add cabbage, cover, and simmer for about 1 1/2 hours. Add sugar and apples and simmer another 30 minutes. Link to comment Share on other sites More sharing options...
Geee Posted November 30, 2011 Author Share Posted November 30, 2011 Sugar Free Baked Cinnamon Applesauce 12 servings 1 orange 1 lemon 3 # Granny Smith apples, peeled, cored, quartered 3 # Royal Gala or Braeburn apples, peeled, cored and chopped 3 tbsp stick butter or margarine, cut into small pieces 2 tsp ground cinnamon ¼ tsp ground nutmeg ½ cup Equal Spoonful Grate peel of orange and lemon. Place in 3 quart glass or non corrosive casserole with cover. Squeeze juice from orange and lemon; add to grated peel in casserole. Add apples, butter, cinnamon and nutmeg. Toss to combine. Cover with casserole lid. Bake in preheated 350 oven 1 1/2 hours. Remove from oven and let stand covered 30 minutes. Carefully remove lid. Stir to break up apples. Stir in Equal. Serve warm or refrigerate, covered, several hours before serving. Baked Sweet Potato Casserole -- 6-8 sweet potatoes 3 tbsp butter, plus enough to grease bowl 1 egg, beaten 2 tbsp orange juice 1 tsp nutmeg ½ cup maple sugar ot dark brown sugar, packed 1 tsp cinnamon 1 tsp coriander ½-1 cup half & half topping: ½ cup dark brown sugar, packed ½ cup whole wheat flour ⅓ cup margarine 1 cup pecans, chopped Wash and bake potatoes at 350 for 40 to 60 minutes. Cool and peel. Whip with butter until creamy. Add egg, sugar and spices. Add enough half and half to reach consistency of mashed potatoes. Put in well buttered 9x13 pan. Sprinkle topping over casserole. Bake at 30 minutes at 350. Serve hot. British Bread Pudding(Snugs) -- Time - Prep: 35 Minutes - Bake: 2 Hours 8 oz stale white bread 10 fluid oz milk 2 oz candied peel peel of orange peel of lemon 4 oz currants 2 oz sultanas 3 oz shredded beef suet, you can use vegetable suet or shortening of prefered 2 oz Demerara(brown), sugar 2 level tsp mixed spice(such as pumpkin spice) 1 lg egg milk butter grated nutmeg caster sugar cut away all the crust from the bread. Break the bread into small pieces. Place in a large mixing bowl and pour over the milk; leave to soak for 20 mins. Finely chop the candied peel or if not already chopped, grate the orange and lemon peel add to the bread and mix in. Add the dried fruit, suet, sugar and spice; blend well. Beat the egg and stir it into the mixture, which should have a dropping consistency. If necessary, add milk. Spoon the bread mixture into a well greased 2 pint pie dish (remember British pints are 20 oz. so probably an American quart and a half dish). Grate nutmeg over the top of the mixture. Bake on the middle shelf of an oven heated to 350F mark for 1 3/4 to 2 hours or until browned. Serve hot or cold liberally sprinkled with caster sugar. Sugar Free Candie Cookies 36 cookies ½ cup margarine ½ cup Splenda granular ½ cup sugar 2 tbsp cocoa powder ½ cup skim milk ½ cup reduced-fat peanut butter 1 tsp vanilla 2 ½ cups quick-cooking oats(uncooked) Melt margarine, sugar substitute and sugar in saucepan over low heat, stirring constantly. Use a whisk to stir in cocoa powder and milk and cook, stirring until smooth, for 2 minutes. Remove pan from heat and use a spatula to stir in peanut butter and vanilla until smooth. Add oats and mix until well blended. With wet fingers, drop mixture by heaping teaspoonfuls onto waxed paper. Let sit until cookies are firm, about 2 hours. Christmas Creamed Onions 6 servings 18 small white onions 3 tbsp butter 3 tbsp flour 1 ½ cups milk 3 tbsp sherry ⅓ cup finely chopped parsley ¼ tsp paprika Slice an X in the bottom of each onion. Cook the onions in their skins until tender, about twenty minutes. Drain and "pop" the onions out of their skins. Melt the butter, add flour with a wire whisk until smooth. Microwave the milk about 2 minutes and add to the butter and flour mixture while stirring vigorously with a wire whisk until the sauce is smooth and thick. Put onions in a casserole dish. Pour sauce over onions and bake to reheat. Sprinkle with parsley and paprika before serving. This dish can be made ahead, refrigerated, and baked to reheat just before serving. Gingerbread Cookies -- ½ cup(1 stick) butter, softened ½ cup sugar ½ cup molasses 1 egg 3 cups flour 1 tsp baking powder ½ tsp baking soda ½ tsp ground cinnamon 1 tsp ground ginger ½ tsp ground cloves ½ tsp grated nutmeg In a large bowl, cream butter, sugar and molasses. Beat in egg. Sift flour, baking powder, baking soda, and spices together. Gradually mix into creamed mixture. Chill dough for 1 hour. Preheat oven to 350. Roll dough to 1/8" on floured board. Cut in desired shapes/ Bake on greased baking sheet for 10 to 12 minutes or until set and lightly browned on bottom. Cool and decorate. Holiday Peppermint Bark 2 cups(12 oz pkg) Nestle toll House Premier White Morsels 24 hard peppermint candies, (unwrapped) Line baking sheet with wax paper. Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minutes. STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until morsels are melted. Place peppermint candies in a heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture. SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature. Yuletide Toffee Squares -- 4 ½ cups quaker oats 1 cup brown sugar, firmly packed ¾ cup margarine or butter, melted ½ cup corn syrup 1 tbsp. vanilla ½ teaspoon salt 2 cups chocolate chips ⅔ cups nuts, chopped Heat oven to 400. Grease 15x10 inch jelly roll pan. Combine oats, brown sugar, margarine, corn syrup, vanilla and salt; mix well. Firmly press mixture into prepared pan. Bake about 18 minutes or until mixture is brown and bubbly. Remove from oven. Immediately sprinkle chocolate chips evenly over toffee. Let stand 10 minutes. Spread chocolate evenly over toffee. Let stand 10 minutes. Spread chocolate evenly over toffee; sprinkle with nuts. Cool completely. Cut into squares. Store tightly covered in cool, dry place. About 6 dozen. Sugar Free Tennessee Apple Pie -- crust: ¾ cup ice water 1 tsp vinegar, (white or cider) 2 cups all purpose flour, divided 3 tbsp Splenda granular 7 tbsp vegetable shortening filling: 7 cups Granny Smith apples, peeled, cored, sliced ⅔ cup Splenda granular 3 tbsp cornstarch ¾ tsp cinnamon ⅛ tsp salt Mix ice water and vinegar in a cup. Place 1/2 cup flour in bowl, adding vinegar-water mix gradually; whisk well. Combine remaining flour and Splenda in medium bowl. Add shortening, using pastry cutter or two knives to cut in until mixture is crumbly. Gradually add water-flour mixture, adding just enough to bind dough together. Divide dough in half. Gently pat each half into circle on a floured work surface. Cover circles separately with plastic wrap; chill 30 minutes. Preheat oven to 375. Spray 9" pie pan with nonstick cooking spray. Set aside. Toss filling ingredients together in a large mixing bowl. Roll out dough on a lightly floured work surface into a circle 11 inches in diameter. Place in a prepared pie pan and add filling. Roll out remaining dough and cover filling. Crimp edges together with fingertips or fork. Use fork to prick top crust. Brush crust with milk for more golden, even browning. Bake 50 to 60 minutes or until crust is golden. Cool pie at least 1 hour before serving. Sweet Potato Pecan Pie 6 servings 1 9" deep-dish pie shell, unbaked 2 ½ cups firmly packed cooked sweet potatoes ¼ cup firmly packed dark brown sugar ⅓ cup granulated sugar 1 egg 1 oz heavy cream ¾ tsp ground cinnamon ¾ cup chopped pecans syrup: 1 egg 1 oz molasses ¼ cup corn syrup ⅓ cup granulated sugar ½ tsp vanilla 1 tbsp melted margarine Put sweet potatoes, brown sugar, 1/3 cup granulated sugar, 1 egg, heavy cream and cinnamon in the work bowl of a mixer or food processor. Blend ingredients well. Spread mixture in unbaked pie shell. Sprinkle with chopped pecans; set aside. Preheat oven to 350. To make syrup, mix 1 egg, molasses, corn syrup, 1/3 cup granulated sugar, vanilla and margarine. Pour syrup evenly over pecan pie toping. Put pie in preheated oven and bake for 1 hour and 15 minutes. Roast Chicken with Lemon Sauce 6 servings 1 6# roasting chicken, giblets removed, rinsed inside and out and patted dry 3 tsps unsalted butter or margarine 3 tsps dried rosemary leaves, crumbled ½ tsp or to taste salt 1 large clove garlic, cut in half 1 small lemon, quartered sprigs of fresh rosemary(optional) lemon slices(optional) Lemon Sauce(2cups) 2 tbsp unsalted butter or margarine 2 tbsp all purpose baking flour 1 ½ cups chicken stock or canned broth ¼ cup fresh lemon juice 3 egg yolks ground white pepper Preheat oven to 425. Rub outside of chicken with 2 tsps of the butter, then with 1/2 tsp of the rosemary. Sprinkle with the salt. Using a utility knife, carefully separate the skin from the breast meat. Sprinkle breast meat with 1 1/2 tsp of rosemary, 1 tsp of butter, garlic, and lemon quarters inside cavity of chicken. Tie the drumsticks together with kitchen twine or secure with a metal skewer. Place chicken on a rack in a roasting pan and roast, uncovered for 20 minutes. Reduce oven temperature to 400. Roast, basting frequently with the pan juices, for 2 hours, or until juices run clear when thigh is pierced with a knife and a meat thermometer registers 175F. About 10 minutes before the chicken is done, make the Lemon Sauce. In a small saucepan over moderate heat, melt the butter. Add the flour and cook, stirring continuously, for 2 minutes. Slowly add the stock. Stir in the lemon juice. In a small bowl, beat the egg yolks, then stir in 1/2 cup of the hot sauce. Add the egg mixture to the sauce and cook, stirring occasionally, for 30 seconds, or until just heated through. (Do not let the sauce boil or it will curdle) Season to taste with the pepper. Transfer chicken to a serving platter, remove and discard kitchen twine or metal skewer, and keep warm. Add 2 tbsp of pan juices to sauce, stirring until well blended, then our sauce into a sauceboat. Garnish chicken with sprigs of fresh rosemary and lemon slices , if desired. Carve chicken and serve immediately with the sauce. Ribbon Salad 12 servings 1 3 oz pkg each lemon, lime, and raspberry jello 1 ½ cups cold water ½ cup mayonnaise 1 4 1/2 oz can crushed pineapple 3 cups boiling water 1 cup miniature marshmallows 2 3 oz pkgs cream cheese, softened 1 cup whipped cream or cool whip Dissolve Jello flavors separately, using 1 cup water each. Stir marshmallows into lemon jello; set aside. Add 3/4 cup cold water to lime jello. Pour into 9x13x2 pan. Chill until set, but not firm. Add 3/4 cup cold water to raspberry jello; set aside. Add cream cheese to lemon mixture; beat until blended. Chill until slightly thickened. Blend in mayonnaise, whipped cream and crushed pineapple. Chill until very thick; spoon over lime jello. Chill until set, but not firm. Chill raspberry until thickened. Pour over lemon mixture. Chill until firm. To serve, cut in squares. Cranberry Butter -- ¾ cup butter, softened(no substitutes) 1 tsp. grated orange peel ⅛ tsp. almond extract 1 cup whole berry cranberry sauce In mixing bowl, cream butter, orange peel and almond extract. Beat in cranberry sauce until blended. Store in refrigerator. Great on toast or bagels. Cranberry Apple Dessert -- 1 bag cranberries 3 # mcintosh apples, cut up 1 cup sugar Quaker Raisin and Date Cereal(Granola type) liquid margarine Sprinkle glass pans with pam. Add cranberries and apples mixed with 1 cup sugar. Sprinkle cinnamon and cereal over top. Sprinkle with liquid margarine. Seal with Saran wrap, let side vent. Put on full power for 12 minutes or 15 minutes depending on microwave power. Cranberry Salad Mold 10 servings ½ #(2 cups) fresh cranberries ⅓ cup orange rind 1 cup orange juice 1 cup celery, chopped fine 1 cup chopped walnuts 1 pkg(3 oz) raspberry jello 1 pkg(3 oz) lemon jello 3 cups water Grind up the cranberries and orange rind. Can use medium-sized food processor, or hand grinder. Heat the water and prepare the gelatin as per instructions on the package. Add all other ingredients and chill in a 2 quart mold. Christmas Crescents -- ½ # butter 2 cups flour 2 cups pecans, chopped 5 tbsp sugar 2 tsps vanilla ½ tsp salt 1 tbsp water Cream butter and sugar. Add other ingredients. Take small amount, form into ball with hands. Then roll into cylinder with hands and place on cookie sheet in crescent form. Bake 10 minutes in 375 oven. Cool and then coat well with powdered sugar. Store in airtight container. Gumdrop Cookies -- 4 eggs 1 tbsp cold water 2 cups light brown sugar 2 cups flour ¼ tsp salt 1 tsp cinnamon ½ cup pecans , chopped 1 cup tiny gumdrops, sliced Mix gumdrops with a little bit of the flour. Beat eggs well with water. Add sugar slowly and beat until fluffy. Mix and sift flour, salt and cinnamon. Add to above mixture with nuts and gumdrops. Spread in a buttered 10x14 pan. Bake in a slow oven at 325 for about 30 minutes. Cut into squares and roll in powdered sugar. Notes Cookies travel well. I have shipped them in tin boxes overseas. Link to comment Share on other sites More sharing options...
Geee Posted December 1, 2011 Author Share Posted December 1, 2011 Candy Cane Cookies -- 1 cup sugar 1 cup butter ½ cup milk 1 egg 1 tsp vanilla 1 tsp peppermint extract or almond extract 3 ½ cups flour 1 tsp baking powder ¼ tsp salt ½ tsp red food color 2 tbsp crushed peppermint candy 2 tbsp sugar Mix sugar, butter, milk, egg, vanilla and peppermint extract. Stir in flour, baking powder and salt. Divide dough into halves. Tint 1 half with red food color. Cover and refrigerate for at least 4 hours. For candy cane, shape 1 tsp dough from each half into a 4" rope, roll back and forth on floured surface. Press together lightly, twist, and form handles of cane. Heat oven to 375. When preheated, bake until set and very light brown, 9 to 12 minutes. After baking, immediately sprinkle cookies with mixture of crushed peppermint candy and 2 tbsp sugar. Chicken Cutlets with Raisins and Almonds 8 servings 3 tbsp. dark raisins ¼ cup(1/2 stick) butter or margarine ¼ cup slivered almonds 4 whole chicken breasts, skinned & boned 1 tsp. salt ½ tsp. meat paste or extract ¾ cup chicken broth ½ cup light cream 3 tbsp. light or dark rum ¼ tsp. pepper 3 tsp. cornstarch Soak raisins in rum in small cup while preparing remainder of recipe. Heat butter in large skillet; add almonds. Cook, stirring constantly until almonds are toasted. Remove with slotted spoon to a plate. Add chicken breasts to skillet; sprinkle with salt & pepper. Cook over medium heat, turning often, for a maximum of 10 minutes; remove to a plate; keep warm. Sugar Free Chocolate Delight -- 1 18 1/2 oz pkg sugar free chocolate cake mix 3 3 1/2 oz pkg instant sugar free chocolate pudding mix 2 cups sugar free whipped cream chocolate sauce or syrup 1 cup lightly toasted chopped pecans Prepare the cake mix according to package directions and bake in a 13x9 pan. Let it cool thoroughly, then cut into cubes about the size of walnuts. Prepare the chocolate pudding according to directions. To assemble: In a trifle bowl, layer half the chocolate cake cubes, pudding, whipped cream, chocolate sauce or syrup and nuts. Repeat, layering the remaining ingredients, ending with whipped cream and nuts. Drizzle decoratively with chocolate sauce or syrup. Coconut Cherry Drops 30 servings 7 ¼ cups all purpose baking flour ½ tsp baking powder ½ tsp salt ½ cup butter, softened ½ cup sugar ½ tsp almond extract 1 egg 1 cup flaked coconut ½ cup chopped pecans ¼ cup maraschino cherries, drained and chopped In large mixer bowl combine all ingredients except coconut, pecans and cherries. Blend well with mixer. Stir in remaining ingredients; mix thoroughly. Drop by rounded tsp onto greased cookie sheets. Bake at 375 for 10 to 12 minutes. Cool. Cranberry Almond Sour Cream Muffins -- 1 ½ cups all purpose flour 1 tsp. baking powder ¼ tsp. salt ½ cup sour cream ½ tsp. almond extract ¼ cup ground almonds ½ cup sugar ¼ tsp. baking soda 3 large eggs ¼ cup(1/2 stick) butter, melted ¾ cup sliced unblanched almonds ½ cup whole berry cranberry sauce Heat oven to 375. Line muffin pans with foil baking cups. Mix flour, sugar, baking powder, baking soda and salt in a large bowl. Break eggs in another bowl. Whisk in melted butter, sour cream and almond extract. When blended, stir in 1/2 cup almonds and 1/4 cup ground almonds. Pour egg mixture over dry ingredients and fold in just until dry ingredients are moistened. Spoon 2 scant tablespoons of batter into each baking cup. Top with a level tablespoon of cranberry sauce. sprinkle with remaining almonds. Bake 30 to 35 minutes or until brown and springy to the touch. Let stand for 20 minutes before removing muffins from cups. Serve warm with tea. Cranberry Bread 1 loaf Colonial Shaker 2 cups flour ½ tsp salt ½ tsp baking soda 1 cup sugar 1 ½ tsps baking powder juice and grated rind of 1 orange 1 egg, beaten 2 tbsp melted shortening or salad oil 1 cup fresh or frozen cranberries, coarsely ground ½ cup walnut meats, coarsely chopped Mix dry ingredients together very well in a large mixing bowl. Put the juice and grated rind in a measuring cup and add enough boiling water to make 3/4 cup liquid. Add to the dry mixture. Add the egg and shortening or oil and mix just enough to moisten the flour mixture. Add cranberries and nut meats. Bake in a greased loaf pan 60 to 70 minutes at 325. Store 24 hours before cutting. Cranberry Salad 1 # fresh or frozen cranberries 1 can(19-20 oz) crushed pineapple ½ # miniature marshmallows 1 cup sugar 1 ½ cups prepared whipped topping or Cool Whip Grind or chop cranberries coarsely. Let drain in a colander. Open the can of pineapple and add to the cranberries to drain. Let sit for at least 15 minutes, then place in bowl and add marshmallows and sugar. Add the whipping cream to the cranberry mixture, mix together well and refrigerate overnight. Cranberry Spice Cake -- 1 cup butter, softened 1 ½ cups granulated sugar 4 eggs 3 cups sifted all purpose flour 2 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1 tsp. cloves 1 tsp. nutmeg 1 cup milk 2 tsp. vanilla extract ½ cup fresh cranberries, coarsely chopped 1 ½ cup apples, diced, peeled & cored frosting: 2 5 3/4 oz pkgs fluffy white frosting mix 1 cup cranberry juice cocktail, boiling Cream butter; add sugar; cream again. Beat in eggs one at a time. Sift together flour, baking soda, salt and spices; add alternately with milk to creamed mixture. Stir in vanilla, cranberries and apples. Pour into two greased 9 x 1 1/2 inch pans. Bake at 375 for 35 to 40 minutes. Cool 5 minutes; remove from pan; cool on rack. Spread frosting over top of first layer. Top with second layer. Spread sides and top with remaining frosting. Frosting: Pour frosting mix into bowl. Beat in cranberry juice until thick and fluffy. Yield: 1(2 layer)cake. Crunchy Rocky Road 1 pkg 12 oz semi sweet chocolate chips 1 can sweetened condensed milk 1 cup walnuts , chopped 2 cups miniature marshmallows 1 ½ cups rippled potato chips, crushed In a microwave bowl combine the chocolate chips and milk. Microwave 1 1/2 minutes. Cool. Gently stir into the chocolate mixture; nuts, marshmallows and potato chips. Spread mixture into a buttered 9" square baking dish. Refrigerate until firm. Cut into serving pieces. Gingerbread -- 1 ½ cups flour ¼ cup brown sugar (packed) ¾ tsp cinnamon ¾ tsp ginger ½ tsp baking powder ½ tsp baking soda ½ cup shortening ½ cup light molasses 1 egg ½ cup water In a bowl, combine flour, brown sugar, cinnamon, ginger, baking powder and baking soda. Add shortening, molasses, egg and 1/2 cup water. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes, Pour into a greased and floured 8x8x2 inch pan. Bake at 350 for 35 minutes or until toothpick inserted in middle comes out clean. Cool on rack 10 minutes; remove from pan. Lemon Candy Canes -- 1 1/4 oz pkg dry yeast ½ cup water 3 cups sifted all purpose flour 3 tbsp. granulated sugar 1 tsp. salt 1 egg ⅓ cup sour cream 3 tbsp. butter, softened nut filling: ½ cup walnuts, chopped ⅓ cup granulated sugar 3 tbsp. butter, melted 1 tbsp. grated lemon peel lemon icing: 1 cup sifted confectioners sugar 1 tbsp. lemon juice 1 tbsp. water ¼ tsp. vanilla extract Dissolve yeast in water(very warm-110 to 115). Combine 1 1/4 cups flour, sugar and salt. Add yeast mixture to flour mixture. Beat in egg, sour cream and butter. Turn dough on lightly floured pastry cloth; knead remaining 1 3/4 cups flour to make soft dough. Place in greased bowl, turn dough in bowl to lightly grease top. Cover; let rise until double in bulk about 1 hour to 1 hour and 15 minutes. Punch down; divide in half. Let rest 10 minutes. Roll each half into 12x8 inch rectangle. Spread each with half of nut filling. Fold in half lengthwise; seal long edges. Cut crosswise into 1" strips. Holding both ends twist strips. Place on greased cookie sheet; curve folded end to form cane. Cover; let rise 30 minutes. Bake at 375, 12 to 14 minutes. Remove from sheet; cool on rack. Frost with lemon icing. Nut filling: Combine ingredients; mix well. Lemon icing: Combine ingredients; mix well. Yield: 2 dozen. Peekaberry Boos 55 servings 2 ½ cups all purpose baking flour 1 tsp soda 1 tsp salt ½ tsp cinnamon 1 cup firmly packed brown sugar ¾ cup sugar ½ cup butter ½ cup shortening 2 eggs ½ cup water 2 cups quick cooking rolled oats 1 tsp almond extract 1 12 oz jar red raspberry preserves In large mixer bowl combine all ingredients except preserves. Blend well. Drop by rounded teaspoon onto ungreased cookie sheets. Make small indentation in center of each cookie and fill with 1/2 teaspoon preserves. Bake at 400 for 10 to 12 minutes. Cool. Notes I have used both strawberry and cherry preserves in place of the raspberry. Pumpkin Bars 4 eggs 2 cups sugar 2 cups canned pumpkin ¾ cup butter, melted 2 cups sifted flour 2 teaspoon baking powder 1 teaspoon baking soda Mix eggs, sugar, pumpkin and butter together. Sift flour, baking powder, soda and cinnamon together, add to batter. Pour in flour lined jelly roll pan. Bake for 25 to 30 minutes at 325. Cool on wire rack. Frost with cream cheese frosting. Cut into square Raw Cranberry Salad 4 servings 1 pkg lemon Jello 1 ½ cups boiling water ¼ cup sugar ½ cup crushed pineapple, drained ½ cup finely chopped celery 1 apple, diced ½ orange, diced, including peel juice and grated rind of 1/2 lemon ½ cup chopped nut meats 2 cups chopped lowbush cranberries 1 head lettuce, chopped Pour boiling water over the lemon Jello. Add sugar and stir until dissolved. Set in refrigerator. When it begins to jell, stir in the remaining ingredients, except lettuce. Chill until set. When set, cut into serving portions and serve on a bed of chopped lettuce. Sweet Potato And Pineapple Casserole -- 6 small sweet potatoes 1 small can crushed pineapple ½ cup miniature marshmallows ⅓ cup honey dash of salt Boil potatoes with skins on. When cool enough to handle, peel and slice into 1/2 inch pieces. Layer sweet potatoes and pineapple in a buttered 1 quart casserole dish. Add dash of salt. Top with marshmallows and pour honey over top. Bake for 10 minutes at 400. Link to comment Share on other sites More sharing options...
frank Posted December 23, 2011 Share Posted December 23, 2011 looks like my menu for Christmas is all sorted out Link to comment Share on other sites More sharing options...
Ghost Posted December 23, 2011 Share Posted December 23, 2011 looks like my menu for Christmas is all sorted out so what are "you cooking" at Frank's place? Link to comment Share on other sites More sharing options...
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